Meringue with Nuts
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
55
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 55 cal. | (3 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.4 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 4 μg | (1 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 81 mg | (2 %) | ||
| Calcium | 13 mg | (1 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
40
- Ingredients
- 75 grams Hazelnuts (blanched)
- 3 egg whites
- 1 tsp lemon juice
- 1 Vanilla bean (slit)
- 150 grams powdered sugar
- 75 grams sliced hazelnuts
- 150 grams Dark couverture chocolate
Preparation steps
1.
Preheat the oven to 150 ° C convection preheat.
2.
Finely grind hazelnuts in a food processor. Beat egg whites with lemon juice and vanilla seeds until stiff. Gradually add sugar, beating, unitl mixture is shiny and makes peaks. Add ground nuts and fill mixture into a piping bag with a plain nozzle. Pipe little mounds on a lined with parchment paper baking sheet about 2 cm from each other (approximately 3/4 inch). Sprinkle with hazelnut flakes and bake in preheated oven at 150°C (approximately 300°F) for about 25 minutes.
3.
Remove from the oven and let cool.
4.
Chop chocolate and melt over hot water bath, cool slightly. Dip the tops of meringue into chocolate and let dry on a parchment paper. Serve.
